Mini Egg Cookie Cake Recipes

MINI EGG COOKIE CAKE!

Steps:

• Preheat your oven to 190C/170C Fan and line two 8″ circle tins with parchment paper, and leave to the side for now.
• Whisk/mix the plain flour, bicarbonate, salt and cornflour together so its evenly distributed - leave to the side.
• In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the eggs and the vanilla, and whisk again briefly until smooth.
• Add in the dry ingredients, the two different chocolate chips, the Mini Eggs, and mix with a spatula until a thick cookie dough is formed.
• Press the mixture into the bottom of the two different tins - I weighed it out so they were the same as it made baking them easier and more even.
• Bake in the oven for 25-30 minutes, until the top of the cookie bake looks 'dry' and doesn't wobble.
• Leave the cookies to cool in their tins for about 10 minutes, then leave to cool fully on a wire rack.
• In a stand mixer, beat your butter for a couple of minutes until really smooth and supple.
• Add in the icing sugar 1/2 at a time and fully beat in before you add the other half.
• Add in the vanilla extract and beat the buttercream for about 4-5 minutes until smooth and fluffy. If you think its still a little stiff, add in a couple of tbsps of whole milk, or boiling water and beat till you have the texture you want.
• Pipe your buttercream onto the bottom cookie, and place the second cookie on top.
• On the top cookie, decorate with the rest of the buttercream and some more Mini Eggs if you wish!